Roasted Tomato Soup

Roasted Tomato Soup

It's a bit of an understatement to say that we have tomatoes. We've been picking cherry tomatoes for weeks now and I've already dried many pounds of those and now our regular ones are coming in. On Thursday Breanne picked almost 50 lbs and I knew it was time to figure out how we were going to preserve these guys.

Last year I made a tomato soup that the kids loved and lasted for a few months, so I thought that would be a good start. I wanted to be able to can it again, so that meant no butter or cream in the recipe. You can always add cream in later when you warm it up but I wanted something that would stand on it's own.

I started by roasting the tomatoes with oil, salt and pepper for an hour. Last year I spent hours blanching and removing the peels from all the tomatoes. This year I roasted them with the skins on and then pureed them as they came out of the oven in my Blendtec. No remains of skins at all and that saved me so much time! If you don't have a good blender, you'd want to blanch and peel the tomatoes first or you'll end of with stringy peels in the soup.

I also roast a head of garlic with the tomatoes and add that along with fresh rosemary, thyme and basil. The result is a fragrant soup that really has no need for any other additions and pairs perfectly with a gooey grilled cheese sandwich.


  • 3lbs tomatoes, halved
  • 4 tablespoons olive oil
  • 1 head garlic, the top of the head sliced off
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh basil
  • 4 cups chicken stock
Read the whole recipe on Thyme In Our Kitchen